California Caesar Salad Recipe

• Difficulty: Easy
• Servings: 4
• Nutrition (per serving): Calories 1159, Total Fat 99 g, Saturated Fat 15 g, Carbohydrates 46 g, Dietary Fiber 11 g, Sugar 4 g, Protein 27 g, Cholesterol 116 mg, Sodium 1159 mg
• Total Time: 25 minutes
• Preparation Time: 15 minutes
• Cooking Time: 10 minutes

Dressing:

• 1 egg yolk
• Juice of 1/2 lemon
• 1 tin anchovies
• 1 tablespoon minced garlic
• 1/2 cup olive oil
• 1/2 cup canola oil
• 1 tablespoon Dijon mustard
• 1 teaspoon sea salt
• 1 teaspoon freshly cracked black pepper

Salad:

• 1 bag romaine hearts, rinsed, dried, and chopped (about 3 heads)
• 2 avocados, peeled, pitted, and sliced
• 5 slices bacon, cooked crisp and crumbled
• 1/2 pound jumbo lump crabmeat

Croutons:

• 1 loaf focaccia bread, cubed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

1. Preheat oven to 425F (220C). Get ready to create a restaurant-worthy salad bursting with flavor!
2. Make the dressing: In a food processor, blend egg yolk, lemon juice, anchovies, and garlic until silky smooth.
3. With processor running, slowly drizzle in olive and canola oils to form a creamy emulsion. Pulse in Dijon mustard, salt, and pepper for that perfect zesty kick.
4. Assemble the salad: Gently toss romaine, avocados, crispy bacon, and sweet crabmeat with dressing until every leaf shines.
5. Prepare croutons: Coat focaccia cubes in olive oil, season with salt and pepper, spread on a baking sheet, and bake 5-10 minutes until golden and irresistible.
6. Top salad with warm croutons and dive into this luxurious, crunchy delight that'll impress any crowd!
7. Raw Egg Warning: Recipe Iseasy Kitchens advise caution with raw or lightly cooked eggs due to a minor risk of Salmonella or other foodborne illness. Use only fresh, properly refrigerated, clean grade A or AA eggs with shells intact, and avoid shell contact with yolk or white to minimize risk.